Citrus Butter Roasted Turkey
From Country Living
This recipe has been tested by Country Living
Oven management on the big day can be hectic, but don’t stress. Bake your sides once the bird comes out of the oven. The turkey will stay warm for about an hour, leaving you plenty of time to finish cooking the meal.
By Marian Cooper Cairns and Mary Allen Perry
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Nutritional Information
Calories --
Total Fat --
Saturated Fat --
Cholesterol --
Sodium --
Total Carbohydrate --
Dietary Fiber --
Sugars --
Protein --
Calcium --
herb and citrus butter roasted turkey
Johnny Miller
Yields: 10 to 12 servings
Total Time: 4 hr
Prep Time: 30 min
Oven Temp: 425
Ingredients
U.S. Metric Conversion chart
1 lemon
1/2 cup(s) butter, softened
1/2 shallot, chopped
8 large sage leaves, torn
2 tablespoon(s) fresh thyme leaves
1 tablespoon(s) rosemary leaves
1 clove(s) garlic
1 (12- to 14-pound) fresh whole turkey
1 medium onion, cut into wedges
2 carrots, chopped
2 celery ribs, chopped
Kitchen string
1 cup(s) dry white wine
1 cup(s) low-sodium turkey or chicken broth
1/4 cup(s) all-purpose flour
Directions
Zest and juice lemon to equal 3 tablespoons into the bowl of a food processor; add butter and next 5 ingredients. Process until very smooth and herbs are minced.thermal tea mug
Reserve and chill 1/4 cup herb butter.
Heat oven to 425 degrees F. Remove giblets and neck from turkey and discard. Drain cavity well; pat dry with paper towels. Loosen and lift skin from turkey breast without totally detaching skin. Rub 3 tablespoons herb butter under skin; replace skin and secure with wooden picks if desired. Sprinkle cavity and outside of turkey with desired amount of salt and freshly ground pepper.
Arrange onion and next 2 ingredients in a large roasting pan. Place turkey, breast side up, on a lightly greased roasting rack in pan. Tie ends of legs together with kitchen string; tuck travel industry research wingtips under. Rub entire turkey with remaining herb butter. Pour wine and chicken broth into roasting pan.
Bake on lowest oven rack at 425 degrees F for 30 minutes. Reduce temperature to 325 degrees F and cook 2 to 2 hours 30 minutes or until a meat thermometer inserted into thickest portion of thigh registers 165 degrees F, basting every 30 minutes with pan juices. Shield with aluminum foil to prevent excessive browning, if necessary. Remove from oven, and let stand 20 minutes.
Transfer turkey to a serving platter. Pour drippings through Straight Wigsa fine wire-mesh strainer into a bowl, discarding solids. Reserve 2 1/2 cups pan drippings.
Melt reserved chilled butter in a saucepan over medium heat; whisk in flour, and cook, whisking constantly, 1 to 2 minutes. Gradually add reserved 2 1/2 cups drippings to saucepan, and bring to a boil, whisking constantly. Reduce heat, and simmer, stirring occasionally, 5 minutes or until thickened. Serve turkey with gravy.
This recipe has been tested by Country Living
Oven management on the big day can be hectic, but don’t stress. Bake your sides once the bird comes out of the oven. The turkey will stay warm for about an hour, leaving you plenty of time to finish cooking the meal.
By Marian Cooper Cairns and Mary Allen Perry
Be the first to rate this recipe
Recipe Photos Reviews Other Versions
Save this recipe
Add ingredients to my shopping list
Submit your version
Nutritional Information
Calories --
Total Fat --
Saturated Fat --
Cholesterol --
Sodium --
Total Carbohydrate --
Dietary Fiber --
Sugars --
Protein --
Calcium --
herb and citrus butter roasted turkey
Johnny Miller
Yields: 10 to 12 servings
Total Time: 4 hr
Prep Time: 30 min
Oven Temp: 425
Ingredients
U.S. Metric Conversion chart
1 lemon
1/2 cup(s) butter, softened
1/2 shallot, chopped
8 large sage leaves, torn
2 tablespoon(s) fresh thyme leaves
1 tablespoon(s) rosemary leaves
1 clove(s) garlic
1 (12- to 14-pound) fresh whole turkey
1 medium onion, cut into wedges
2 carrots, chopped
2 celery ribs, chopped
Kitchen string
1 cup(s) dry white wine
1 cup(s) low-sodium turkey or chicken broth
1/4 cup(s) all-purpose flour
Directions
Zest and juice lemon to equal 3 tablespoons into the bowl of a food processor; add butter and next 5 ingredients. Process until very smooth and herbs are minced.thermal tea mug
Reserve and chill 1/4 cup herb butter.
Heat oven to 425 degrees F. Remove giblets and neck from turkey and discard. Drain cavity well; pat dry with paper towels. Loosen and lift skin from turkey breast without totally detaching skin. Rub 3 tablespoons herb butter under skin; replace skin and secure with wooden picks if desired. Sprinkle cavity and outside of turkey with desired amount of salt and freshly ground pepper.
Arrange onion and next 2 ingredients in a large roasting pan. Place turkey, breast side up, on a lightly greased roasting rack in pan. Tie ends of legs together with kitchen string; tuck travel industry research wingtips under. Rub entire turkey with remaining herb butter. Pour wine and chicken broth into roasting pan.
Bake on lowest oven rack at 425 degrees F for 30 minutes. Reduce temperature to 325 degrees F and cook 2 to 2 hours 30 minutes or until a meat thermometer inserted into thickest portion of thigh registers 165 degrees F, basting every 30 minutes with pan juices. Shield with aluminum foil to prevent excessive browning, if necessary. Remove from oven, and let stand 20 minutes.
Transfer turkey to a serving platter. Pour drippings through Straight Wigsa fine wire-mesh strainer into a bowl, discarding solids. Reserve 2 1/2 cups pan drippings.
Melt reserved chilled butter in a saucepan over medium heat; whisk in flour, and cook, whisking constantly, 1 to 2 minutes. Gradually add reserved 2 1/2 cups drippings to saucepan, and bring to a boil, whisking constantly. Reduce heat, and simmer, stirring occasionally, 5 minutes or until thickened. Serve turkey with gravy.
2014年11月24日 Posted by ぽな at 11:58 │Comments(0)
Macaroni and Potato Salad
From Martha Stewart Living Omnimedia
Combine two classics to make a delicious summer salad. This dish is best served immediately, while the bacon is still warm.
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Nutritional Information
Calories --
Total Fat --
Saturated Fat --
Cholesterol --
Sodium --
Total Carbohydrate --
Dietary Fiber --
Sugars --
Protein --
Calcium --
macaroni and potato salad
Courtesy of Martha Stewart
Serves: 8
Ingredients
U.S. Metric Conversion chart
3 large (1 1/3 pounds each) all-purpose potatoes, peeled and cut into 3/4-inch cubes
1/2 teaspoon(s) salt, plus more for cooking water
2 cup(s) sugar-snap peas (6 ounces)
1/4 pound(s) elbow macaroni, cooked al dente ismoka istick and drained
1 pound(s) sliced bacon
10 tablespoon(s) homemade or prepared mayonnaise
3 tablespoon(s) sour cream
1 1/2 tablespoon(s) cider vinegar
1/4 teaspoon(s) freshly ground black pepper
1/2 cup(s) loosely packed fresh mint leaves, torn into pieces
Directions
Place potatoes in a small stockpot, and cover with cold salted business centre
water. Place over high heat, and bring to a boil. Reduce heat to medium high, and gently boil the potatoes until fork-tender, about 7 minutes. Drain in a colander, and set aside in a large bowl to cool.
Fill a small saucepan with salted water, and bring to a boil. Add the snap peas, and cook until bright green, about 30 seconds. Drain, and transfer peas to a bowl of ice water until cool. Drain again, slice peapods in half crosswise diagonally, and add to potatoes along with cooked macaroni.
In a large skillet, cook bacon until all the fat is rendered out and bacon is very crisp. Remove bacon from skillet, and set aside to drain on paper towels. When bacon is cool, crumble, and add three-quarters of it to potato mixture; set aside remaining bacon.
In a medium mixing bowl, whisk together mayonnaise, sour elyze好唔好 cream, vinegar, remaining 1/2 teaspoon salt, and pepper. Pour the dressing over potato mixture, add mint, and toss to combine. Transfer macaroni-and-potato salad to a serving dish, sprinkle top with remaining bacon, and serve immediately, or cover and store in the refrigerator until ready to serve.
Combine two classics to make a delicious summer salad. This dish is best served immediately, while the bacon is still warm.
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Nutritional Information
Calories --
Total Fat --
Saturated Fat --
Cholesterol --
Sodium --
Total Carbohydrate --
Dietary Fiber --
Sugars --
Protein --
Calcium --
macaroni and potato salad
Courtesy of Martha Stewart
Serves: 8
Ingredients
U.S. Metric Conversion chart
3 large (1 1/3 pounds each) all-purpose potatoes, peeled and cut into 3/4-inch cubes
1/2 teaspoon(s) salt, plus more for cooking water
2 cup(s) sugar-snap peas (6 ounces)
1/4 pound(s) elbow macaroni, cooked al dente ismoka istick and drained
1 pound(s) sliced bacon
10 tablespoon(s) homemade or prepared mayonnaise
3 tablespoon(s) sour cream
1 1/2 tablespoon(s) cider vinegar
1/4 teaspoon(s) freshly ground black pepper
1/2 cup(s) loosely packed fresh mint leaves, torn into pieces
Directions
Place potatoes in a small stockpot, and cover with cold salted business centre
water. Place over high heat, and bring to a boil. Reduce heat to medium high, and gently boil the potatoes until fork-tender, about 7 minutes. Drain in a colander, and set aside in a large bowl to cool.
Fill a small saucepan with salted water, and bring to a boil. Add the snap peas, and cook until bright green, about 30 seconds. Drain, and transfer peas to a bowl of ice water until cool. Drain again, slice peapods in half crosswise diagonally, and add to potatoes along with cooked macaroni.
In a large skillet, cook bacon until all the fat is rendered out and bacon is very crisp. Remove bacon from skillet, and set aside to drain on paper towels. When bacon is cool, crumble, and add three-quarters of it to potato mixture; set aside remaining bacon.
In a medium mixing bowl, whisk together mayonnaise, sour elyze好唔好 cream, vinegar, remaining 1/2 teaspoon salt, and pepper. Pour the dressing over potato mixture, add mint, and toss to combine. Transfer macaroni-and-potato salad to a serving dish, sprinkle top with remaining bacon, and serve immediately, or cover and store in the refrigerator until ready to serve.
2014年11月17日 Posted by ぽな at 12:28 │Comments(0)
Chicken Cacciatore
Anchovies are a "secret" ingredient in many savory dishes, including this Chicken Cacciatore. The anchovies merge into the flavors of the other ingredients to add depth and richness. Soaking them first in milk removes their fishy taste and some of their saltiness.
From: Delish Cooking School © 2012 by Hearst Communications, Inc. Buy the Book Now!
User Rating: StarStarStarStarNo star
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Nutritional Information
(per serving)
Calories 587
Total Fat 39.9g
Saturated Fat 10.8g
Cholesterol --
Sodium --
Total Carbohydrate 10.8g
Dietary Fiber 3.1g
Sugars --
Protein 40.5g
Calcium --
chicken cacciatore
Louise Lister
Serves: 4
Cook Time: 1 hr 30 min
Ingredients
U.S. Metric Conversion chart
2 tablespoon(s) olive oil
3 pound(s) chicken thigh cutlets, skin on
1 medium brown onion, chopped finely
1 clove(s) garlic, crushed
1/2 cup(s) dry white wine
2 tablespoon(s) white wine vinegar
1/2 cup(s) chicken stock
1 can(s) (14-ounce) crushed tomatoes
1/4 cup(s) tomato paste
2 anchovy filets, drained, chopped finely
1/2 cup(s) pitted black olives, chopped coarsely
1/2 cup(s) coarsely chopped fresh flat-leaf parsley
Directions
Heat half the oil in large saucepan; cook chicken, in batches, until browned all over. Remove chicken from pan.
Heat remaining oil in same pan; cook onion and garlic, stirring, until onion softens. Stir in wine, vinegar, stock, undrained tomatoes, paste, and anchovies.
Return chicken to pan, fitting pieces tightly together in a single Wavy Wigs layer; bring to a boil. Reduce heat; simmer, covered, 20 minutes. Uncover; simmer about 30 minutes or until chicken is tender and sauce is reduced. Skim fat from surface; stir in olives and parsley.
From Martha Stewart Living Omnimedia
This puffy baked treat is a breeze to make because you whirl the batter together in the blender. Once
out of the oven, the pancake collapses quickly, so have your forks ready.
User Rating: StarStarStarStarStar
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Nutritional Information
(per serving)
Calories --
Total Fat --
Saturated Fat --
Cholesterol --
Sodium --
Total Carbohydrate --
Dietary Fiber --
Sugars --
Protein --
Calcium --
dutch baby pancake
Courtesy of Martha Stewart
Serves: 4
Total Time: 25 min
Prep Time: 5 min
Oven Temp: 425
Ingredients
U.S. Metric Conversion chart
3 tablespoon(s) unsalted butter, room temperature
3 large eggs
3/4 cup(s) whole milk
1/2 cup(s) all-purpose flour (spooned and leveled)
1/4 teaspoon(s) salt
1/2 teaspoon(s) pure vanilla extract
1/4 cup(s) sugar
1 tablespoon(s) sugar
1 tablespoon(s) fresh lemon juice
Directions
Preheat oven to 425 degrees. In a medium cast-iron or ovenproof nonstick skillet, melt 2 tablespoons
butter over medium heat; set aside.
In a blender, combine eggs, milk, flour, salt, vanilla, and 1/4 cup sugar.HKUE ENG Blend until foamy, about 1 minute. Pour batter into skillet; bake until pancake is puffed and lightly browned, about 20 minutes.
Working quickly, dot pancake with 1 tablespoon butter, and sprinkle with 1 Crown Wine Cellars tablespoon sugar and lemon
juice. Slice into wedges, and serve immediately. on the side.
From: Delish Cooking School © 2012 by Hearst Communications, Inc. Buy the Book Now!
User Rating: StarStarStarStarNo star
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Nutritional Information
(per serving)
Calories 587
Total Fat 39.9g
Saturated Fat 10.8g
Cholesterol --
Sodium --
Total Carbohydrate 10.8g
Dietary Fiber 3.1g
Sugars --
Protein 40.5g
Calcium --
chicken cacciatore
Louise Lister
Serves: 4
Cook Time: 1 hr 30 min
Ingredients
U.S. Metric Conversion chart
2 tablespoon(s) olive oil
3 pound(s) chicken thigh cutlets, skin on
1 medium brown onion, chopped finely
1 clove(s) garlic, crushed
1/2 cup(s) dry white wine
2 tablespoon(s) white wine vinegar
1/2 cup(s) chicken stock
1 can(s) (14-ounce) crushed tomatoes
1/4 cup(s) tomato paste
2 anchovy filets, drained, chopped finely
1/2 cup(s) pitted black olives, chopped coarsely
1/2 cup(s) coarsely chopped fresh flat-leaf parsley
Directions
Heat half the oil in large saucepan; cook chicken, in batches, until browned all over. Remove chicken from pan.
Heat remaining oil in same pan; cook onion and garlic, stirring, until onion softens. Stir in wine, vinegar, stock, undrained tomatoes, paste, and anchovies.
Return chicken to pan, fitting pieces tightly together in a single Wavy Wigs layer; bring to a boil. Reduce heat; simmer, covered, 20 minutes. Uncover; simmer about 30 minutes or until chicken is tender and sauce is reduced. Skim fat from surface; stir in olives and parsley.
From Martha Stewart Living Omnimedia
This puffy baked treat is a breeze to make because you whirl the batter together in the blender. Once
out of the oven, the pancake collapses quickly, so have your forks ready.
User Rating: StarStarStarStarStar
RecipePhotosReviewsOther Versions
Save this recipe
Add ingredients to my shopping list
Submit your version
Nutritional Information
(per serving)
Calories --
Total Fat --
Saturated Fat --
Cholesterol --
Sodium --
Total Carbohydrate --
Dietary Fiber --
Sugars --
Protein --
Calcium --
dutch baby pancake
Courtesy of Martha Stewart
Serves: 4
Total Time: 25 min
Prep Time: 5 min
Oven Temp: 425
Ingredients
U.S. Metric Conversion chart
3 tablespoon(s) unsalted butter, room temperature
3 large eggs
3/4 cup(s) whole milk
1/2 cup(s) all-purpose flour (spooned and leveled)
1/4 teaspoon(s) salt
1/2 teaspoon(s) pure vanilla extract
1/4 cup(s) sugar
1 tablespoon(s) sugar
1 tablespoon(s) fresh lemon juice
Directions
Preheat oven to 425 degrees. In a medium cast-iron or ovenproof nonstick skillet, melt 2 tablespoons
butter over medium heat; set aside.
In a blender, combine eggs, milk, flour, salt, vanilla, and 1/4 cup sugar.HKUE ENG Blend until foamy, about 1 minute. Pour batter into skillet; bake until pancake is puffed and lightly browned, about 20 minutes.
Working quickly, dot pancake with 1 tablespoon butter, and sprinkle with 1 Crown Wine Cellars tablespoon sugar and lemon
juice. Slice into wedges, and serve immediately. on the side.
